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Thursday, September 29, 2016

You can make it with regular "butterfly" popcorn, but we prefer to make it using "mushroom" popcorn. I like to double the recipe and store the popcorn in large ziploc bags so we have some on hand for movie nights. So yummy!!!!

INGREDIENTS:

14 c plain gourmet mushroom popped popcorn

1 c brown sugar

1/4 c honey (you can substitute for light corn syrup)

1/2 c butter

1/2 tsp vanilla

1/4 tsp baking soda

Grease (I use butter) two 9x13 baking pans, add popcorn evenly, set aside. Just FYI, you don't have to use 9x13 pans, just a baking pan/dish that is big enough to fit your popcorn.

In a small sauce pan, add brown sugar, honey, and butter. Boil for about 5 minutes stirring often. Remove from heat, add vanilla, mix well, then add the baking soda, mix well. The caramel will get a little foamy when you add the baking soda. Pour caramel evenly over popcorn. Bake at 250 degrees for 45 minutes to an hour stirring every 15 minutes. Pour popcorn over parchment or wax paper to cool down and separate. Enjoy!!

Note:

1. I have made the popcorn using both honey and light corn syrup. They taste the same, so now I only make it with honey.

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Welcome!

I love to cook and bake and decided to create this blog to share some of my favorite recipes. I'm also pleased to have some great recipe contributions from my sister-in-law Amber. Hopefully we will have plenty of ideas for you. Enjoy!

Patty

p.s. We'd love to hear from you. If you try a recipe, let us know how it turned out.